Indulge in the ultimate comfort food with our Asiago Tortelloni Alfredo with Grilled Chicken recipe. This creamy and cheesy dish features tender Asiago-filled tortelloni smothered in a rich Alfredo sauce, topped with juicy, perfectly seasoned grilled chicken. A golden breadcrumb and Parmesan topping adds the perfect crunch, making this an irresistible dinner option. Whether you’re cooking for a weeknight meal or hosting a special dinner, this Italian-inspired recipe is quick, easy, and bursting with flavor. Perfectly paired with garlic bread or a fresh salad, it’s a restaurant-quality dish you can easily make at home!

Ingredients:

16 oz Alfredo Sauce
12 oz Asiago Tortelloni (refrigerated, not dried)
6 chicken tenderloins
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon oregano
1 teaspoon basil
½ tablespoon olive oil
1 teaspoon Balsamic vinegar
¼ cup breadcrumbs
¼ cup grated Parmesan cheese, divided
1 tablespoon chopped parsley

Instructions:

Prepare the Chicken:
- Place chicken tenderloins between two sheets of parchment paper. Gently pound them thin to ensure even cooking and tenderness.
Make the Seasoning and Breadcrumb Mix:
- Combine salt, garlic powder, onion powder, Italian seasoning, oregano, and basil in a bowl for the seasoning mix.
- In a separate small bowl, mix breadcrumbs with half of the grated Parmesan cheese.
Season and Cook the Chicken:
- Use half of the seasoning mix to coat both sides of the tenderloins.
- Heat olive oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side, until browned and fully cooked. Remove and set aside.
Prepare the Alfredo Sauce:
- In the same skillet, add Alfredo sauce, the remaining Parmesan cheese, and Balsamic vinegar. Heat gently, scraping the bottom of the pan to incorporate the flavorful bits left from the chicken.
Cook the Tortelloni:
- Prepare the tortelloni according to package instructions. Once cooked, gently fold them into the Alfredo sauce in the skillet until they are fully coated.
Assemble and Broil:
- Transfer the tortelloni to an oven-safe dish, reserving any extra sauce.
- Arrange the chicken tenderloins over the pasta. Sprinkle the breadcrumb mixture on top of the chicken.
- Broil in the oven until the topping is golden brown and bubbly.
Serve:
- Drizzle the reserved Alfredo sauce over the dish and garnish with chopped parsley. Serve immediately.

Enjoy this rich and comforting Italian-inspired meal!

Table of Contents

Tips

Ensure the tortelloni is cooked al dente for the best texture.
Pounding the chicken ensures even cooking and makes it tender.
For an extra crispy topping, use panko breadcrumbs instead of regular breadcrumbs.

Variations and Substitutions

Substitute Asiago tortelloni with any stuffed pasta like ravioli or regular tortellini.
Swap chicken tenderloins for boneless, skinless chicken thighs or turkey cutlets.
For a lighter version, use a low-fat Alfredo sauce or Greek yogurt-based sauce.

FAQs

Q: Can I make this dish ahead of time?
A: Yes! You can prepare the chicken and sauce ahead. Reheat and assemble with tortelloni before broiling.

Q: What can I use instead of Alfredo sauce?
A: A creamy garlic or cheese-based sauce can work as an alternative.

Q: Can I freeze this dish?
A: While freezing is possible, the texture of the tortelloni and sauce may slightly change. For best results, store leftovers in the refrigerator and consume within 2-3 days.

Serving Suggestions

Pair with a crisp Caesar salad or steamed vegetables like broccoli or asparagus.
Serve alongside garlic bread or focaccia for a complete meal.

Why You’ll Love This Recipe

This dish combines the creamy richness of Alfredo sauce with the savory, herbaceous flavors of perfectly seasoned chicken. The golden breadcrumb topping adds a satisfying crunch, while the tender tortelloni makes it a comforting, crowd-pleasing meal. Perfect for weeknights or special occasions!